Description

Fruit Cream Sourdough is a delectable blend of tangy sourdough, sweet blueberries, and creamy cheese that transforms your breakfast or snack time into a delightful experience. The infusion of fresh lemon zest brightens the flavors, while a honey glaze adds a hint of sweetness, making this loaf not only tasty but also visually stunning. Perfect for sharing at brunch or as a treat for yourself, this easy-to-make artisan bread is versatile enough to enjoy on its own or paired with your favorite spreads.

Ingredients

Scale

500g bread flour
350ml water (room temperature)
100g active sourdough starter
10g salt
1 cup fresh blueberries
1/3 cup cream cheese (softened)
Zest of 1 lemon
2 tablespoons granulated sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

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Instructions

In a mixing bowl, combine bread flour, water, and sourdough starter. Mix until well combined and let it rest for 30 minutes.
Add salt and knead until smooth. Cover and let it rest for 4-6 hours, performing stretch-and-fold every 30 minutes.
For the filling, mix softened cream cheese with lemon zest and sugar until smooth.
Gently fold in the blueberries during the final stretch-and-fold of the dough.
Shape the dough into a rectangle, spread the cream cheese mixture over one side, then roll it up tightly.
Place seam-side up in a banneton and refrigerate for 8-12 hours.
Preheat your Dutch oven to 250°C (482°F) and bake with the lid on for 20 minutes.
Reduce temperature to 220°C (428°F) and bake for another 20-25 minutes until golden brown.
Brush warm loaf with honey-lemon mixture immediately after baking.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 6g
Sodium: 260mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg